You cannot mess up cranberry sauce. Use the recipe on the back of bag for simplicity or any of the the above recipes posted. It’s amazing any way you do it. I actually recommend making the day before as it needs to sit and chill anyhow for best consistency

I just do cranberries and add sugar to taste.

I know a family that uses a family recipe for their sauce every year. It has raspberry jello and is the most godawful thing I have ever eaten.

Cranberry Relish Epicurious | November 2000

by Jasper White
Jasper White's Cooking from New England
No Thanksgiving dinner would be complete without cranberry relish. It can be made in large batches if you want to make enough for the winter.
Yield: Makes 3 cups

2 oranges
1 cup sugar
2 teaspoons lemon juice
2 teaspoons fresh ginger, cut in fine julienne
1 bag (12 ounces) fresh or frozen cranberries
1/2 teaspoon freshly ground white pepper

1. Peel 1 orange and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside.
2. Combine sugar and lemon juice in a small sauté pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.
3. When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice and pepper. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes). Remove from the heat and let cool.
Note: I doubled this recipe for Thanksgiving this year and had a mild panic attack when it turned out so thin. Thanks to the advice from other cooks I scooped out the berries, boiled down the juice with some Cointreau, and then added them back in once there was less liquid.

Cranberries, cinnamon, an entire naval orange (peel and all), a little bit of fresh - not powdered - ginger, and a little bit of water to make it work. All in the food processor. Delicious

Raspberry schnapps in the cranberry sauce. Or Grand Marnier, depending on the flavour profile you prefer.

Anonymous wrote:PS if making cranberry I would also get the canned jelly type. We usually do both because people are hugely loyal to the canned stuff.

Definitely buy the can, too. Love that stuff.

If you want to get adventurous look up Emeril’s cranberry conserve.

https://www.emerils.com/127099/cranberry-conserve

We skip the pecans because of nut allergies.

Not that much more work than the basic recipe on the cranberry package.